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  • @deb-in-mi: need Royal Icing advice

     marilynfl updated 6 days, 5 hours ago 2 Members · 3 Posts
  • marilynfl

    Member
    July 21, 2021 at 7:37 am

    One of the cookies I’m making for nephew’s wedding is 1/8” thick, 3” heart-shaped almond sables. I’d like to lightly drizzle (ala Jackson Pollock) pink and purple (wedding colors) Royal Icing on them.

    Here’s the rub. The cookies are crisp and can be stored for 2 weeks in air-tight container. But we’ve been having a boat-load of rain in Pittsburgh—I left one sitting out overnight and it softened just a tad. Sadly, that took away the very crispness that I love about this cookie—also the fact that it doesn’t spread and holds a perfect edge. The rest in a sealed container are still crisp (since Monday).

    My question to you is: how long does it REALLY take for the icing to set up if it’s not too thick? Most of the sites I’ve reviewed say to let the cookies sit overnight before wrapping. These won’t be wrapped…8 dozen will be mounded on a tray for the free-for-all known as a Pittsburgh Cookie Table.

    What I’d like to do is ice, dry and then store them back in the air-tight container until delivery to wedding reception. But since they’ll be stacked in the container, I need to make sure they are dry-dry.

    So how thin can I make this icing and how long before storing in container?

    Your expertise would be appreciated. Also, recipe proportions would help tremendously.

    Thank you.

  • deb-in-mi

    Member
    July 21, 2021 at 9:01 am

    Marilyn, I think a drizzle, versus a flood, will dry much quicker. 8-10 hours should do it if its a thin drizzle. (I think). You can also put a fan in front of the cookies to hasten the drying.

    As for recipes I would stick with whatever royal icing mix you use and then adjust once you’ve followed the recipe (depending if you thinking it is too thick or thin).

    I’ve been using <b style=”font-family: inherit; font-size: inherit;”>Celebakes by CK Products Meringue Powder as of late but I’ve also used Wilton as well as Chef Master. With all of them I adjusted (with more powdered sugar or water) depending on the consistency<b style=”font-family: inherit; font-size: inherit;”> I was looking for (stiff for flowers, mid-range for text, flood, etc.). I thought they were all acceptable regarding taste (I am NOT a fan of the taste of royal icing).

    I hope this is helpful!!

  • marilynfl

    Member
    July 21, 2021 at 11:55 am

    Yes it was, thanks! (I just ordered the CW product)

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